Appetizer of Fried Calf Brains, Pike Caviar with Homemade Mustard

Appetizers | World cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe from the program Food with Alex, episode 12.

Ingredients

Pike Caviar - 7.1 oz
Sour Cream - 7.1 oz
Onion - 1 head
English Dry Mustard - 7.1 oz
9% Vinegar - 1 fl oz
Water - 1 fl oz
Vegetable Oil - 0 fl oz
Salt - 0.1 oz
Sugar - 0.2 oz
Lard - 8.8 oz
Borodinsky Bread - ½ piece
Calf's head - 17.6 oz
Butter - 1.1 oz
Garlic - 1 clove
Saffron - to taste

Step by Step guide

Step 1

Cut the Borodinsky bread and toast it in a pan. Thinly slice the seasoned lard. Chop half of the onion finely and slice the other half into half-rings. Mix the pike caviar with sour cream and add the finely chopped onion.

Step 2

Add boiling water to the dry mustard, then add vegetable oil, a bit of sugar, and salt, and whisk together. Then splash in the vinegar and mix everything again until smooth.

Step 3

Boil the brains in lightly salted water for 2-3 minutes, then drain the water. Melt the butter in a pan. Add the onion rings and sauté. Then add the brains to the pan, season with a little salt and pepper, and add a pinch of saffron. Fry until cooked.